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Dilled Pot Roast
2 pounds boneless chuck pot roast (up to 2 1/2 lbs)
2 tablespoons cooking oil
1/2 cup water
1 teaspoon dried dill weed
1 teaspoon coarse salt (kosher) or 3/4 tsp regular salt
1/2 teaspoon pepper
1/2 cup plain yogurt
2 tablespoons all-purpose flour
3 cups hot cooked noodles
If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a large skillet brown roast on all sides in hot oil. Transfer roast to cooker. Add the water to cooker. Sprinkle roast with 3/4 teaspoon dill weed, salt and pepper.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hors or until meat is tender. Transfer roast to a serving platter, reserving juices; cover roast and keep warm. Pour cooking juices into a glass measuring cup; skim off fat. Measure 1 cup of the reserved juices.
For sauce, in a small saucepan stir together yogurt and flour until combined. Stir in the 1 cup reserved cooking juices and remaining dill weed. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve with meat and noodles.
Yield: 6-8 servings
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